Bread baked in a casserole
A bread baked in a cast-iron casserole. It’s from the book L’Atelier du Pain by Cécile Decaux.
Preparation
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Step 1
Put the lukewarm water, half the flour, the salt, the other half of the flour and the yeast into the bowl of a stand mixer. Knead for 20 minutes.
Finish with two minutes’ kneading by hand if you used the dough hook of your stand mixer.
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Step 2
Leave the dough to rise for an hour and a half to 2 hours somewhere warm (25°C if possible).
On a worktop, press down on the dough to knock it back and shape it into a ball.
Cover it with a damp cloth and let it relax for 15 minutes.
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Step 3
Put baking parchment in a cast-iron casserole.
Work the dough a little more and place it in the casserole. Make incisions in the bread (a Y or something else).
Put it somewhere warm for 1 hr for a final rise.
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Step 4
Bake in a cold oven. Set your oven for an hour’s baking at 240°C in conventional mode.
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